cynjne Recipe Reviews (Pg. 5) - Allrecipes.com (18119808)

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Creamy Chicken and Wild Rice Soup

Reviewed: Nov. 10, 2009
This is one of those sleeper type recipes. You know,very popular seasonally, usually autumn and winter. It then slips away while we enjoy the lighter fare of spring and summer returning again as the temperature drops. With few ingredients this is a soup that is definitely not stingy on flavour. I added about 1/4 C. small diced carrot, only to enhance the colour. Not having heavy cream, I opted for a mixture of 1/2 and 1/2 and milk. The finished soup has a perfect consistency while still warm. It will later require thinning. I suppose I am at a point in my own cooking where roux is no longer a four letter word. Which, by the way, was a long time coming and made for some mighty horrid outcomes. Everything was working as it should roux-wise here, but I became worried at the thickness while the cream was being incorporated. Thick enough to get tangled up and stuck inside the whisk even! Experience told me to keep adding the liquid as directed even though the potted floury blob didn't look promising. Keep whisking, and babysit, as this easily becomes overdone, quickly browning or even burning the pot bottom. More so, if using a thin (cheap :-})pot like me. Don't give up. It will work! Overall I think this is a deliciously fine soup. Thanks for the recipe.
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3 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Nov. 1, 2009
I'm always on the hunt for a good stew. This one far exceeds any other that I have tried. I am officially not looking anymore. There were only 3 of us for this meal so I thought I would freeze and save or take it for lunch. After all, the recipe states that it serves 12. Too bad, there were no leftovers.
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2 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Oct. 15, 2009
Being able to prepare early and keep warm, this recipe scores high with me. It made a huge difference of ease at Thanksgiving dinner (Canadian). No more crowding pots on the stove top. Great flavour and a very creamy texture.
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Rustic Autumn Fruit Tart

Reviewed: Oct. 14, 2009
This is the kind of dessert found in quality European patisseries. I used 2 pears and 1 1/2 granny smith apples. It's very important to slice the fruit very thin. Unless you are lucky enough to own a mandolin, this step is tricky and takes time. It might be a good idea to slice an extra pear or apple to have a choice of the best shaped pieces. I added slightly more corn starch to make sure that the filling wouldn't be runny. Laying the fruit in a pretty way isn't really difficult and is something that with practice will only get better. Cardamom is a spice I hadn't used before. I found it's addition subtly added an unusual and interesting flavour. Using a tart pan with a removable bottom will best show off all of your hard work and makes it so easy to serve. I may tinker with the pastry to improve it, but that could just be me. I'm still toiling away to better any pastry I make. Give yourself time to put this tart together. Your patience will be rewarded. Thanks so much for sharing the recipe.
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39 users found this review helpful

Chocolate Trifle

Reviewed: Oct. 13, 2009
At every family dinner get together I challenge myself by including something new. It's a kind of an addictive adrenaline rush for me. Not always such a wise idea but so far I haven't had any grand flops. I splurged, treating myself to a long wanted trifle bowl, to best present this dessert's layers. I did follow directions as written, only subbing real whipped cream. As the bowl was tall I was able to add 1 more layer, sprinkling a scant teaspoon of Skor toffee bits on each. It was fun decorating the top with shaved chocolate, coloured sugar, a pinch of toffee bits and thin strips of candied orange peel. http://allrecipes.com/Recipe/Sugary-Orange-Peel/Detail.aspxAt This trifle caused quite a stir as we took first bites. I was treated to "awesome, OMG too good, fabulous". Everyone loved it and they all left with a copy of the recipe. I couldn't have asked for better results.
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1 user found this review helpful

Banana Orange Bars

Reviewed: Oct. 12, 2009
I made so many desserts for Thanksgiving (Canadian) today. "5" Can you believe they are ALL AR. Yes, I would say I'm addicted. This was a favourite. I thought it sounded like it would be really good. It was - & even more so! Thanks Mary Sturgis for sharing the recipe.
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2 users found this review helpful

Mini Meatloaves

Reviewed: Oct. 1, 2009
I had put off making these little meatloaves because I am so satisfied with another meatloaf recipe from AR. Surprise! These are great too. The oats and the cheese just melt into the loaf adding just the right amount of flavour and texture. This would be a fabulous dinner for kids who love to get their own portion. No onions to worry about either. All in all a great recipe.
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1 user found this review helpful

Ooey-Gooey Cinnamon Buns

Reviewed: Sep. 22, 2009
These cinnamon buns are the best I have ever tasted. I'm not generally a sweet lover (salt is my vice), but I literally had to ask someone to take them out of the house. After I allowed myself a treat and had one for breakfast I knew I wouldn't have been able to stop. I would have hovered over them and continued eating these buns all day. If someone had claimed to have made these buns them self I would not have believed them. A little practice is needed to roll evenly. Believe me, practicing won't be a hardship. Cheers to Dakota Kelly for generously sharing this wonderful recipe.
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Best Bread Machine Bread

Reviewed: Sep. 10, 2009
Perfect everytime.
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Mmm-Mmm Better Brownies

Reviewed: Sep. 7, 2009
These were very good. I like them a little on the chewy side with that thin dry crackly top. I say they were very good as they only lasted a few hours. I think I got half a piece. In a 9 x 9" pan they are not tall, making them a nice small dessert. Stay close to the oven in the last few minutes as they can quickly become overdone. Using cocoa powder, rather than melted chocolate makes them less expensive to put together without compromising flavour. I'll be making them again soon.
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4 users found this review helpful

Peach Upside Down Cake I

Reviewed: Sep. 7, 2009
Not being a great fan of pineapple I have never had an upside down cake. I saw this one that used peaches and thought this would be a good introduction to this kind of cake. I followed the recipe without changing anything. What a nice turnout. The sliced peaches made the cake pretty enough for company. The overall taste and texture were elegant. Thanks for posting the recipe Judy Wilson.
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3 users found this review helpful

Baked Potato Skins

Reviewed: Sep. 5, 2009
I must say that I didn't get the hype when potato skins became so popular an item at restaurants. Being a little bored of my regular sides, I thought these might be a nice change. After one bite everyone was eyeing the serving dish with intentions of 2nd helpings. Great recipe. Thanks Trish Perrin.
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1 user found this review helpful

Broccoli and Cauliflower Casserole

Reviewed: Sep. 4, 2009
This time of year all the produce looks wonderful. It's at its peak and often at a great low price. Broccoli I eat all year, its cost is not ever too bad. Not so with cauliflower. Its price soars to where I cannot justify buying it. I have tried quite a few similar casseroles like this one and have found I like this the best. I did up the rice amount to about 3/4+ C. which solved some overly liquid concerns. Other than for grilled cheese sandwiches I don't stock processed cheese. A note to others: Shredded cheddar cheese in the same amount called for works well. I chose old cheddar as I like the stronger flavour. The cracker (Ritz) topping is a nice touch. I don't usually like this added textured layer but it's really good here. I dotted the top with small pieces of butter to finish. This makes a good sized amount. Perfect if it's destined for a social function like a pot luck. This makes a good amount so I will freeze my leftovers for another dinner. Thanks- This is a nice one.
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10 users found this review helpful

Puttanesca I

Reviewed: Sep. 2, 2009
With no one else a lover of anchovies, olives and capers, I finally put my foot down, claiming that our meal tonight is whatever you can make yourself. I suppose that's a common scenario for home cooks, letting family whims make dinner choices most of the time. I was very pleased with the result of this puttanesca. I love saying that! It was surprisingly quick to make. I may have used a little less oil after reading that many found the amount high. This sauce clung beautifully and gave great colour to the linguine. The anchovies are not the stand out flavour. They do however, comprise a portion of the overall taste. FYO 1/2 tsp = 1 fillet. Maybe just try 1/2 - 3/4 tsp. to see how this ingredient adds to the sauce. As does fish sauce enhance the flavour of many Asian dishes, anchovy does here. I don't know many who would take a swig of the vile fish sauce on it's own, neither do I know many who would pop an anchovy. As with many simple recipes like this one, buy the best ingredients that won't break your budget and you are on your way to a delightful meal. Thanks so much Pooche. Fabulous recipe.
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6 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Aug. 26, 2009
I found this recipe a couple of days ago and don't know how I had never seen it before. In just under an hour you can have this lovely, summery dessert on the table. I had a hard time waiting for it to cool off. I confess to adding more than the called for amount of fruit; 2 cups. 2 peaches, 1 plum, a handful of frozen strawberries and as many blueberries as was needed to fill in the gaps. This combination was pretty good. The blueberries stuck out as the best tasting fruit.
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Tasty Tender Pork Tenderloin

Reviewed: Aug. 16, 2009
The usual marinated pork tenderloin is almost always what I prepare. I have been lucky with that method but I must admit that there are times when I don't feel like doing that much messy prep work in the evening. However, I did make Russian dressing from AR the night before. I followed the recipe as it was written and my family really liked it. I had to use a mixture of honey, corn syrup and maple syrup as that is what I had on hand. I guess I can see where some may find the sauce too sweet. I didn't find this myself. I might use 3/4 of a packet of onion soup as it stood out a little too much. I really liked browning the meat prior to it's oven time. It added a nice texture as well as flavour. Next time I may cut the roasting time by 10 - 15 min. My meat thermometer is broken so I couldn't check doneness and the meat was a little on the dry side. Thanks for sharing this recipe. I'm sure I will make it again.
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Daddy's Fried Corn and Onions

Reviewed: Jul. 29, 2009
This recipe falls into the category of simplicity at it's best. If this seems like too high a compliment aimed at the lowly ear of corn, you may want to give this dish a try. THREE INGREDIENTS! (+S&P). I made this exactly as written. The corn smells so good as it is sauteed with the butter. I can understand why some would choose to cook the onions first. They do need about 20 minutes to become heavy in flavour and achieve caramelization. However I'm inclined to think that this was not the submitter's intention. "Just beginning to get crispy" is what the instructions tell us to look for. For the record I do really like caramelized onions. The deep flavour impact they produce is heavenly. I think the star of this recipe is the corn. Using fresh is undoubtedly the way to go if possible. 4 ears of fresh corn often costs less than 1 dollar. You cannot get much better a vegetable than fresh corn to provide the essence of relaxed summer meals. This is a good example of seasonable dining. I used 1/2 of a smallish vidalia onion which provided another layer of sweetness. Thanks for posting this recipe. My family really enjoyed it.
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Japanese Zucchini and Onions

Reviewed: Jul. 28, 2009
Using all of the wonderful Asian style recipes I have enjoyed from AllRecipies, I think I could host a themed party, surprising and satisifing everyone. The choice to add additional vegetables easily works without comprising the basic flavour. Using different colours of zucchini (maybe yellow) could make it even more attractive. Great texture, quick and easy, inexpensive and most importantly delicious.
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2 users found this review helpful

Grandma's Salad Dressing

Reviewed: Jul. 4, 2009
I needed only 2 Tbsps. of French dressing for a big m*** type of sauce for our hamberger dinner tonight. Store bought is ok but I didn't feel even like spending the $2.00 when I was sure I could make some at home. Any time I don't have to reach into my purse is great incentive to me. I scaled down this recipe to get the needed amount and saved what was left over. This was just right for my sauce and will dress another couple of small salads. Thanks.
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Bacon-y Bok Choy

Reviewed: Jun. 29, 2009
I'm happily giving thes recipe a high rating. It was exactly what I was looking for. Something interesting and new, healthy and not very expensive, It sure was easy and quick to prepare and met the approval of everyone at my dinner table. I did add more bacon,(how bad can that be)as I needed to use it up. I probably added a little more garlic too. The direction of 1 tsp. of red pepper flakes is not too much for the average person but could be lessened for those with tender palates. The bok choy is a huge heap in the frying pan. Don't worry though, it will soon soften up and drastically shrink in size. Be cautioned - the bok choy must be rinsed very thoroughly before use. Lots of dirt hiding in the leaves. I guarantee you will kick yourself if you bite into a gritty forkful and don't get to eat this. I would like to start enjoying at least 1 night a week with a meal containing veggies only. This for sure will be on the menu. Thanks so much for sharing this one.
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51 users found this review helpful

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